1/2 lb Dried kidney beans

2 oz Pancetta; chopped

1 Bay leaf

1 Garlic clove

6 Fresh Sage Leaves

2 Celery stalks; chopped

2 md Onions; chopped

2 md Carrots; chopped

5 tb Olive oil

6 c Water

1/2 tb Fresh thyme

1 tb Fresh rosemary sprigs

- finely chopped Salt Pepper, freshly ground 1/4 lb Fresh tagliatelle

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4

heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.